Isn’t it a wonderful feeling to be back in your own kitchen!! Though I thoroughly enjoyed blogging from my mom’s kitchen I am excited to be back home! To have my spices and sauces back! After 20 days long great and relaxing break, I am back in Bangalore! Happy to be back to my little kitchen
I start cooking as soon as I enter the house. My husband though doesn’t cook much had kept the fruits and vegetables stocked. We had some simple breakfast and for lunch I baked whole wheat pizza and served it with a simple potato salad with cilantro & almond pesto. I want to share my whole wheat pizza base recipe with you all sometime soon but today it’s the potato salad recipe!
This is one of the simplest and easiest potato salads which is also super duper healthy. No mayo, butter, or sugar, just hearty wholesome fresh ingredients. I made a simple vegan pesto with cilantro and almonds and it worked so well with potatoes. It was so creamy without any cheese, it’s unbelievable! It’s also gorgeously green! A bunch of baby potatoes were boiled, peeled and tossed with the pesto and the salad was ready. My husband and my 2 year old daughter loved it! I still have some pesto left which I will use tomorrow morning for breakfast sandwiches.
Cilantro is the most commonly available herb in India. This beautiful pesto will definitely be a staple in my kitchen from now on
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- Baby potatoes, boiled and peeled
For the pesto
- 1 bunch of fresh Cilantro
- 10-15 almonds
- 2 table spoons of good olive oil
- A pinch of salt
Blend all the ingredients for the pesto together till you have a creamy paste. If the mixture looks too dry, add a little more olive oil till you get the desired consistency.
Toss the boiled peeled potatoes in fresh pesto and serve along with your main course.